Cardamom. Neat little fragrant pods filled with tiny black seeds. Useful for a number of things, not just for throwing into your rice to give it some flavour. These pods can be used for anything from breads and curries, to spicing up alcohol or adding a twist to your favourite deserts.

Related to Ginger, Cardamom has an intense aroma, the small green pods house a small number of black seeds (usually around 10) which can be removed and ground if needed. Cardamom is the world’s third most expensive spice weight wise, beaten by Saffron and Vanilla. But don’t let it shock you, you don’t need much of it!

In South Asia, Black Cardamom is used in curries whilst the green pods are used in spiced tea and deserts. We are more used to seeing it being used as a garnish for rice though…

Some simple but delicious recipes to try with Cardamom:

Cardamom Panna cotta

200ml milk

200ml cream (whipping cream will give it a lighter texture, but double can be used)

3-4 cardamom pods, depending on how strong you want the taste.

sugar to taste, around 50-60g

3 gelatine leaves

Put everything apart from the gelatine leaves in a large pan. Bring slowly to the boil, remove from the heat and allow to infuse for 30-45 minutes.

Whilst the mixture is infusing, soak the gelatine leaves in cold water.

After it has infused, bring the mixture back up to the boil and add the now drained gelatine leaves to the mixture, stirring constantly for a minute.

Allow to cool slightly, then pour into desired moulds. Leave out until room temperature then chill in the fridge for 4 hours.

Serve with fresh fruit, peaches, strawberries or raspberries and a simple coulis. Top with chopped nuts.

Cardamom Flatbreads (makes 8)

250g plain flour

150ml warm water

1 teaspoon olive oil

pinch of salt

1 teaspoon ground cardamom

Sift the flour, salt and cardamom into a large bowl.

Add the oil and water and mix until a dough forms.

On a floured surface knead the dough until it becomes smooth and it stretches easily. Basically you are working the gluton in the flour. This should take around 6 minutes. Cover and leave to rest.

After 15 minutes, roll the dough out into a cylinder and divide into 8 pieces. Roll each piece until they are around 3mm thick, leave to rest for another few minutes.

Cook each flatbread in a hot dry griddle pan for 45 seconds each side, or until nicely browned and crisp. Done!

*Inspired by Hugh Fearnley Whittingstall’s flatbread recipe

Spiced Arancello

I made this for my family as gifts this christmas, and it went down a treat! Unfortunately we also found out my girlfriend is allergic to Cardamom through this recipe (she was fine don’t worry!).. I sadly had to finish the left over Arancello all by myself… it’s a tough life huh?

500ml vodka

zest of 3 oranges

zest of half a lime

zest of half a lemon

3 cardamom pods (bashed)

1 vanilla pod

1 cinnamon stick

300g sugar

Add the zest and spices to the vodka and leave in an airtight container to infuse for around 5-7 days, shake every 2 days.

After a week, heat 400ml water with 300g sugar until it has all dissolved, add this to the vodka mixture and allow to infuse for another 5-7 days, shaking every 2 days.

Bottle the mixture and give to friends and family or keep it for yourself for a unique addition to your alcohol collection. Great over ice or mixed with lemonade/soda water.

And there you have it! A little in site into the humble Cardamom pod. Would be great to hear from you, did you try any of these recipes? What do you like to use cardamom in?